"Scallops" Sauté

10 ingredients
6 steps

Ingredients

  • vegetable cooking spray
  • 2 Tbsp. lo-cal margarine
  • 1 lb. fresh sugar snap peas
  • 2 1/2 c. diagonally sliced celery
  • 1 lb. fresh sea scallops
  • 1/4 c. Chablis or dry white wine
  • 3 Tbsp. lemon juice
  • 1/2 tsp. dried whole dill weed
  • 1/2 tsp. freshly ground pepper
  • 2 Tbsp. chopped fresh parsley

Directions

  1. 1
    Coat a large nonstick skillet with cooking oil or spray. Place over medium heat until margarine melts.
  2. 2
    Add peas and celery; saut 3 to 4 minutes or until crisp-tender.
  3. 3
    Remove vegetables from skillet using a slotted spoon; set aside. Add scallops and next 4 ingredients to skillet.
  4. 4
    Bring to a boil. Cover, reduce heat and simmer 5 to 6 minutes or until scallops are opaque.
  5. 5
    Add vegetables and cook until heated.
  6. 6
    Sprinkle with chopped parsley.

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